Spring Entertaining | Peachy the Magazine

WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Christina Hussey

Like most people, I look forward to the longer, warmer days that spring brings. I am already pulling out my colorful table linens, dishes, and recipes—and eyeing all the gorgeous flowers about to bloom. In the following recipes, I take advantage of spring vegetables like asparagus, lettuce, spring peas, and radishes. The asparagus bundles with honey thyme sauce are crowd-pleasers, and the shallot vinaigrette is fabulous on the salad. Burst tomato sauce is my family’s favorite. You can serve it with pasta, chicken, or bruschetta, and even add squash or zucchini to the tomatoes. Enjoy!

Asparagus and Brie Puff Pastry with Thyme Honey

These asparagus bundles with honey thyme sauce are always crowd-pleasers. Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together to make a simple and delicious spring recipe.

Find the Full Recipe Here

Marinated White Bean and Radicchio Salad

Marinated white bean and radicchio salad is simple to make and full of textures and flavors.

Find the Full Recipe Here

Spring Bread Salad with Asparagus, Radishes, Peas, and Mint

This spring bread salad with asparagus, radishes, peas and mint is a delicious and refreshing side to any spring meal. The shallot vinaigrette is fabulous drizzled on the salad!

Find the Full Recipe Here

Cucumber Tequila Cooler

Sip and savor a refreshing cucumber tequila cooler perfect for spring.

Find the Full Recipe Here

Burst Cherry Tomato Sauce

Burst cherry tomato sauce is a family favorite for Entertaining Editor Tamberlyn Dobrowski. You can serve it with pasta, chicken, or bruschetta, and even add squash or zucchini to the tomatoes. Enjoy!

Find the Full Recipe Here